Reviewed: Jan. 5, 2012

I brought this to Christmas dinner and it got rave reviews all around. The only change I made was to double the crust. I made it in a tart pan and it was gorgeous. I think we've found a new Christmas tradition.

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Reviewer:

laura

Cooking Level: Intermediate

Living In: Aurora, Colorado, USA

Reviewed: Nov. 11, 2011

This recipe is not bad, but it is far from a tart! This is simply Pear Cheesecake. There is nothing in this that constitutes a tart other than the pear.

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Reviewer:

2tMonte

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Reviewed: Nov. 5, 2011

This was pretty good! I overcooked my crust a little at 6 minutes but besides that, a nice little dessert. It does need a little something else, I think like more cinnamon baked into the cheesecake maybe? Not sure but I felt it was missing a little something. Thanks for the recipe though!

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Reviewer:

mommyluvs2cook

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Santa Fe, Texas, USA

Reviewed: Apr. 9, 2011

I made very few changes to this recipe, I just added a squeeze of lemon juice to the cream cheese mixture. If your pears are not soft ripe. Peal and slice them, and saute in butter for a few minutes til soft.

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Reviewer:

laidback

Cooking Level: Expert

Living In: Santa Monica, California, USA

Reviewed: Dec. 29, 2009

I love ginger, and I love pears but, I found this to be rather blah actually; there's no WOW factor whatsoever - it's lacking something but, I can't quite put my finger on what that is? I wouldn't make it again, and I disagree with the 4-1/2 star rating.

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Reviewer:

Denise's favorites

Cooking Level: Expert

Home Town: Burnaby, British Columbia, Canada

Living In: White Rock, British Columbia, Canada

Reviewed: Nov. 4, 2009

I changed the crust to 1 1/2c gingersnaps and 3T butter. I used 2 low fat cream cheese. The sugar I put in the cheesecake was splenda. I brought it to a gathering of some of my friends and they loved it also. This if defiently a keeper! Thanks!

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Reviewer:

Ann

Reviewed: Oct. 18, 2009

Good. Like a light pear cheesecake. My family loved it.

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Reviewer:

ELAKAY

Cooking Level: Intermediate

Home Town: Auburn, California, USA

Living In: Greentown, Ohio, USA

Reviewed: Oct. 20, 2008

This recipe was good, but as stated by other reviewers, the pear to cream cheese ratio was a little off. Next time I will make this in a tart pan, making the gingersnap crust fairly thin, and cutting the cheesecake part in half. Also, the pears did not need any more sugar, so I will cut that step out and maybe just lightly sprinkle with cinnamon - although I don't feel that it added much flavor-wise. I would have given this only 3 stars, but it really did taste wonderful despite the fact that the pears were more decoration than anything else.

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Reviewer:

Janice

Cooking Level: Intermediate

Home Town: Rifle, Colorado, USA

Living In: Littleton, Colorado, USA

Reviewed: Oct. 16, 2008

I'm giving this four stars as the recipe is written, because I've gotten feedback that the ratio of cream cheese to pear is a bit off. I give it five stars by using full fat cream cheese, yet cutting the amount in half. This recipe is really simple, but as long as you take a few minutes to artfully arrange the pears, it is a truly beautiful dessert.

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